Rhubarb & ginger crème brûlée
by Esther Clark
Ingredients
400g forced rhubarb, chopped into 3cm pieces
40g caster sugar
4 balls stem ginger in syrup, chopped
2 tsp cornflour
For the custard layer
500ml double cream
150g caster sugar
1 vanilla pod, split lengthways
3 large eggs
5 tbsp demerara sugar
Such an amazing project which results in amazing veg to feed us throughout the week ! It has also introduced us to veg we might otherwise not have tried and love them now. And it's all local and chemical free! Cannot recommend it enough :)
— Anna
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